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5. Paella. A popular Spanish dish hailing from the country's region of Valencia, paella has gained international acclaim. The rice-based dish is traditionally cooked in a wide, shallow pan, and ...
To make this stovetop dish, you start by browning chicken thighs; from there, you build flavor by cooking an onion, garlic, cumin, chiles, and tomatoes in the same pan. Add water and rice, and let ...
Moldovan chicken racitura.In this serving, chicken legs were removed after boiling. In Russia, Ukraine, [citation needed] Romania, [citation needed] and Moldova, [citation needed] chicken feet are cleaned, seasoned, and boiled, often with vegetables, and then cooled, to make an aspic called kholodets in Russian and Ukrainian, and piftie or răcitură in Romanian.
Chicken and dumplings. Chicken and dumplings is a Southern dish that consists of a chicken boiled in water, with the resulting chicken broth being used to cook the dumplings by boiling. [1] A dumpling —in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, [2] or chicken stock).
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. [ 1 ] It is based on a well-known Hainanese dish called Wenchang chicken (文昌雞), which is one of four important Hainan dishes dating to the Qing dynasty. [ 10 ] The original dish was adapted by the Hainanese overseas ...
Kettle&Fire Turmeric Ginger Chicken Bone Broth. Kettle & Fire chicken broth. PER SERVING (1 container): 80 cal, 0.5 g fat (0 g saturated fat), 930 mg sodium, 3 g carbs (<1 g fiber, <1 g sugar), 19 ...
Pouring fish stock on a stuffed fish. Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
Heat the broth, garlic powder, basil and tomatoes in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low.